From cosy cafés perfect for slow afternoons to destination restaurants offering immersive seasonal menus, this monsoon is all about savouring flavour in its most comforting form. Here’s a curated guide to the most exciting monsoon menus that promise to turn every meal into a memorable escape. LOYA, Taj West End | Bengaluru: This monsoon, LOYA at Taj West End invites guests to savour the season through an immersive dining experience set amidst lush gardens, tranquil water features, and elegant alfresco seating. Inspired by the culinary heritage of North India, the seasonal menu features standout dishes like the smoky Wari Spiced Sigdi Macchi, the tangy Burni Ka Jhinga, the slow-cooked Cha Gosht, and the earthy Chaunk Wali Arbi, alongside the comforting Tudkiya Bhaath from Kangra. The experience is elevated with signature cocktails from the Vriksh menu and the evocative sounds of Jashn 2.0, creating a refined celebration of the monsoon. The Deli | Mumbai: The Deli introduces Good Mood Food, a thoughtfully curated menu inspired by the everyday moments that bring comfort and joy. Celebrating the café as a space to reconnect, unwind, or simply indulge, the menu brings together wholesome all-day dishes, comforting favourites, and satisfying desserts designed to suit every mood. Whether it’s a leisurely breakfast, a mindful lunch break, or a relaxed dinner with friends, Good Mood Food transforms simple café dining into a feel-good experience that lingers long after the meal. Hunaaan | Bengaluru: Hunaaan is bringing warmth to Bengaluru’s rainy season with its exclusive Dim Sum Festival, celebrating one of Asia’s most beloved culinary traditions through a thoughtfully curated menu of handcrafted dumplings and baos. Running across its Indiranagar and BEL Road outlets, the festival showcases authentic Pan-Asian flavours that are perfect for the monsoon. Vegetarian highlights include the indulgent Charcoal Mushroom & Cheese Truffle Dumpling,

Celebrate the spirit of India through its vibrant flavours and colours. From saffron-inspired delicacies to fresh greens and pure whites, explore a tricolour feast that brings pride to the plate. Saffron – The Colour of Warmth & Celebration 1. Kesari Bath – Karnataka: A beloved South Indian sweet dish, Kesari Bath gets its golden saffron hue from saffron strands and saffron-coloured ingredients. Made with semolina, ghee, sugar, and cardamom, it is a festive favourite across Karnataka. 2. Zafrani Pulao – Hyderabad: A royal rice preparation infused with saffron, dry fruits, and aromatic spices, Zafrani Pulao reflects the rich culinary heritage of Hyderabad. Its delicate flavours and golden colour make it a celebration-worthy dish. 3. Kesar Peda – Uttar Pradesh: A classic Indian sweet made with milk solids, sugar, and saffron, Kesar Peda is synonymous with festivities. Its rich flavour and vibrant colour make it a timeless favourite across the country. 4. Rajasthani Gatte Ki Sabzi – Rajasthan: A royal Rajasthani delicacy, this dish features gram flour dumplings simmered in a rich, spiced yoghurt gravy. Its warm golden tones and aromatic spices make it a festive favourite. 5. Manipuri Chak-Hao Kheer – Manipur: Made with the rare black rice of Manipur, this traditional kheer takes on a beautiful purple-golden hue when prepared with milk and saffron. It is a celebration of the region’s unique culinary heritage 6. Kesar Shrikhand – Maharashtra/Gujarat: A creamy dessert made with strained yoghurt, sugar, saffron, and cardamom, Shrikhand is a staple at celebrations across western India. Its rich saffron colour and delicate flavour make it a festive classic. White – The Colour of Purity & Balance 1. Appam with Stew – Kerala: Soft, lacy white appams made from fermented rice batter are paired with a mild coconut milk-based vegetable or meat stew. This comforting combination reflects

From what might just be Goa’s best pita bread to rich muhammara and light shawarmas, Oiya proves that great Mediterranean food doesn’t need to shout. Tucked into the colourful lanes of Fontainhas, Oiya brings together flavours from Turkey, Greece, Spain and the wider Mediterranean with a menu that feels thoughtful, comforting and refreshingly unpretentious. Founded by entrepreneur Vishal Salgia, whose travels across Turkey and the Mediterranean inspired much of the concept, the restaurant focuses less on theatrics and more on getting the food right, and that’s exactly where it shines. The meal began with what was genuinely one of the best pita breads I’ve had. Served warm with just enough char on the edges, it arrived soft, airy and impossibly fresh. Before we started, the server suggested we “smell, cut and dip,” and strangely enough, it completely changed the experience. Paired with the muhammara, the table went silent for a moment. Smoky, nutty, slightly sweet and rich without becoming heavy, it was easily one of the strongest dishes of the evening. Oiya’s Mediterranean influence leans softer and creamier compared to sharper Middle Eastern interpretations. Their hummus and dips carry a richness that feels indulgent yet balanced, making even simple dishes memorable. The veg pide followed and immediately stood out because of the bread itself, crisp at the edges with a pillowy centre that tasted unmistakably house-made. The chicken shawarma was another highlight: light, juicy and deeply flavourful without the greasiness that often comes with the dish elsewhere. Everything felt balanced and clean instead of overloaded. Then came the mutton lahmacun, thin, crisp and layered with beautifully spiced minced meat that carried just enough heat without overpowering the dish. Nothing at Oiya felt overworked. Every plate arrived with restraint and confidence. The owner confidently claimed they serve “the best falafel in

Summer in India is not just hot, it is exhausting. You wake up tired. By afternoon, you can barely think straight. You reach for chai, then cold drinks, then more chai. And somehow, by evening, you feel worse than when the day started. Here is what most people don’t know: the food you eat in summer decides how much energy you carry through the day. Heavy, oily meals make you sluggish. Too little food leaves you dizzy. But high-protein vegetarian meals, the kind Indian kitchens have been making for centuries, give your body exactly what it needs to stay sharp, stay cool, and stay strong. Dhanush Kumar writes about the Top 10 High-protein Indian vegetarian meals, which are not fancy supplements, no expensive imports. Just real Indian food, done right. Moong Dal Chilla If you eat just one thing differently this summer, make it this. Moong dal chilla is a thin, crispy pancake made from soaked green moong, and it is one of the lightest, most protein-rich breakfasts in Indian cooking. The magic of moong in summer is real. It is naturally cooling for the body, and it digests easily, so you don’t feel heavy after eating. Add some grated ginger and green chilli, a little ajwain, and serve with green chutney, and you have a breakfast that keeps you full till noon without weighing you down. Children love it. Office-goers love it. Your body in 42 degrees of heat will absolutely love it. Rajma Chawal Yes, it is a classic. Rajma is one of the highest-protein legumes available in India, rich, thick, and deeply satisfying. Pair it with plain rice, and you have a complete meal with all the essential amino acids your body needs. The trick in summer is to make it lighter: Less oil, more tomatoes, skip